Crab Cakes with Horseradish Cream

Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together then coated with more crumbs and fixed to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment.

Ronnie Sumang @cook_29424286

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Ingredients

3 - 5 minutes

4 people

1/2 cupsour cream
1/2 cupmayonnaise
2 Tablespoonsdrained bottled horseradish
1 poundlump crabmeat, picked free of shell
1 cupdry bread crumbs
3scallions including green tops, chopped
1/4 cupchopped fresh parsley
Pinchcayenne
1/4 teaspoonfresh ground black pepper
3 tablespoonscooking oil

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Steps

3 - 5 minutes

1

In a small bowl whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
2

In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt and pepper, shape the crab mixture into eight patties with remaining 3/4 cup bread crumbs and pat off the excess.
3

In a large nonstick frying pan, heat the oil over moderate heat working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side,about 2 minute longer. Drain on pepper towels. Serve with the horseradish cream.